Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Edamame

Pan-seared tofu and roasted broccoli served over fluffy quinoa and steamed edamame, finished with a savory sprinkle of toasted nutritional yeast.

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NUTRITION

517kcal
Protein
48.5g
Fat
21.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

160g Shelled Edamame

45g Cooked Quinoa

90g Broccoli Florets

8g Nutritional Yeast

1 tbsp Liquid Aminos

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PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture then cut into even cubes.

  • 2

    Toss the broccoli florets with half of the liquid aminos and roast at 400°F until the edges are slightly charred.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they develop a golden-brown crunch on all sides.

  • 4

    Steam the shelled edamame in a small amount of water until tender and bright green.

  • 5

    Place the warm cooked quinoa in the base of a serving bowl.

  • 6

    Arrange the crispy tofu, roasted broccoli, and steamed edamame over the quinoa bed.

  • 7

    Drizzle with the remaining liquid aminos and garnish with a generous sprinkle of nutritional yeast for a savory finish.

Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Edamame

Pan-seared tofu and roasted broccoli served over fluffy quinoa and steamed edamame, finished with a savory sprinkle of toasted nutritional yeast.

NUTRITION

517kcal
Protein
48.5g
Fat
21.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

160g Shelled Edamame

45g Cooked Quinoa

90g Broccoli Florets

8g Nutritional Yeast

1 tbsp Liquid Aminos

PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture then cut into even cubes.

  • 2

    Toss the broccoli florets with half of the liquid aminos and roast at 400°F until the edges are slightly charred.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they develop a golden-brown crunch on all sides.

  • 4

    Steam the shelled edamame in a small amount of water until tender and bright green.

  • 5

    Place the warm cooked quinoa in the base of a serving bowl.

  • 6

    Arrange the crispy tofu, roasted broccoli, and steamed edamame over the quinoa bed.

  • 7

    Drizzle with the remaining liquid aminos and garnish with a generous sprinkle of nutritional yeast for a savory finish.